We explore the rigorous 10-year training path to becoming a sushi chef in Japan. Is this time-honored tradition still relevant in the modern culinary world, or has it become an unnecessary barrier? Join us as we dive into the philosophy of shugyo (修行), the art of patience, and the growing debate between preserving tradition and adapting to contemporary culture.
日本で寿司職人になるためには、10年という厳しい修行の道を進まなければいけません！このように長年受け継がれてきた伝統は、現代の料理界において依然として重要なのでしょうか？それとも、もはや不要な障壁となっているのでしょうか？修行の哲学、忍耐の技、そして伝統を守るべきか、現代文化に適応すべきかという議論の広がりに飛び込んでいきたいと思います。 是非最後までお楽しみ下さい!!
https://linktr.ee/Sojapanese
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